Is Todd English ever inspired by wine to create a dish?

Always. I’m very much about doing wine dinners. Early on in my career, I took a wine tasting class where you learn about the components of the wine, so basically what you do is you get a tray of all these little tastings and figure out, ‘what is blackberry extract,’ ‘what is smoke,’ ‘what is chalk,’ And you taste all of these components and you learn all these flavor profiles, and how your palate reacts to certain things. And your nose holds the best memories of food and scents, so when you smell these you’re like, ‘Oh, that’s what elderflower smells like.’ And you can answer, ‘what is in that wine,’ and pair foods that represent that, and bring out or highlight or feature those things, and I love that.

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